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Sweet shortcrust pastry directions:

1. Cut butter into small pieces and let it sit at room temperature for 30 minutes
2. Add hagride flour and baking powder into a mixing bowl, and drop into the glass bowl with the diced butter
3. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
4. Add ice-cold water and Sweetener and salt to the mix and kneed
5. Put some wholemeal flour onto the benchtop and knead the dough until nice and smooth
6. Wrap it up into the glad wrap and put it into the fridge for 60 minutes or overnight
7. Take the pastry out of the fridge for 1 hour before baking if it was in the fridge overnight
8. Roll the pastry into the circle and put it into the flat pie tin evening nicely
9. Hit up the oven to 180° C on bake or 160°C on fan bake once the oven is ready put the tin into the oven
10. The pastry will be shrinking so we advise take it out as you see it shrinking and spread it into the tin’s shape and put it back in.
11. You will have to do it twice or three times, make sure you fix shape each time.
12. Bake it until slightly golden and cool it for 30- 40 minutes and cool it completely.

Cheesecake Directions:

1. Keep the Oven going at 160°C (140°C fan-forced).
2. Place cream cheese, Natvia sweetener and sour cream into the electric mixer bowl and beat it until smooth.
3. Add eggs one at a time until well-incorporated add and vanilla essence and mix well.
4. Pour mixture over the shortcrust pastry base and bake for 45 minutes.
5. Turn oven off and leave the cheesecake to cool in the oven.
6. Cut each strawberry into 4 quarters
7. Warm-up strawberry jam in the microwave so it is slightly runny
8. Decorate cheesecake with blueberries and strawberries and distribute strawberry jam with the spoon evenly throughout the cake upon the berries.
9. Serve with whipped cream or on its own

Enjoy your dessert

Bon Appetit